From our Food Blog

La Chandeleur – Crêpes Day

02February2018

Yetunde Oshodi-Fraudeau

Yetunde Oshodi-Fraudeau, who was born in Nigeria and grew up in White Plains, New York, arrived in France in 2003 thinking that after a year, she would be off discovering the world in the hotel industry. Years later, after 3 different Paris addresses and a move down south, France has become home. She's been a part of the school mainly far off in the background from day one. As they say, behind every good man . . . you know the rest. The current school design was her dream, a nod to her studio in Brooklyn, NY. After selling her Paris-based company, she is back with the school in Marketing & Sales.

The French have a knack for placing food at the heart of any good tradition, religious or otherwise and you know what, I don’t mind even if my bathroom scale seems to be tipping more and more in the wrong direction.

So the holiday season has passed and while we are still trying to shed the weight from the extra calories we took in we’re already ready for another foodie holiday in France. In December we gave you lots of recipe ideas perfect for a foodie gift. January came and we were all about the galette des Rois (king cake), and now February is upon us and it’s Le Chandeleur. So what food are we honoring this time? Crêpes – those delightful extra light French pancakes that are sure to please both kids and adults alike.

But instead of just enjoying Crêpes on what would otherwise be another Catholic holiday (Candlemas), the French take it one step further adding in a bit of a pagan element – fortunetelling. The story goes like this: If you are able to flip a crêpe in the pan while holding a coin in your writing hand, your family will be prosperous for the year to come – it is harder than it sounds. Just last month we were hiding under tables and selecting a king for the day for the galette des Rois. You have to love the quaintness of all these traditions.

While I did not do any flipping – rather I was scalding my fingers turning over my extra thin crêpes, I still decided to get into the tradition and enjoy a few crêpes with family and friends – albeit a tad earlier than the official day of February 2nd – but who’s complaining. Anyway, Nutella and Tefal have decided to make the whole month of February the Fête de la Crêpe so party on.

In major French cities, like Paris, Lyon, Montpellier or Marseille, you will find a fair share of Crêpes stands. Every festival I have been to thus far has had his and the long lines were surely a testament to the love of these treats. I mean these stands are sporting bottles of Grand Marnier & Cointreau – they have to be high class, no?

I don’t often buy crêpes outside unless it is the buckwheat variety (which is gluten-free for those who are concerned, and thus harder to make), simply because they are so ridiculously easy to make at home – just need a few hungry mouths to feed so I don’t have to feel and look like a glutton.

One of these past “Jour des Crêpes”, I decided to test my creative talents and amuse my son with a few shaped crêpes. Eric “warned” that it may not work quite as well as with thicker pancake batter, but I had to give it a try all the same. It was a great way to make use of those squeeze bottles that I was criticized for buying – You see I DID find a use for them.

If you want to see someone who has some actual talent in designed pancakes, you have to check out dancakes. But please don’t go laughing at my less than perfect creations – I’ll be better next time, I’m sure. I actually think the snail came out pretty well. Wish my son had been more impressed. I eventually gave up – it was just taking too long and company had arrived – and resorted to a classic crêpes preparation. Our visiting friends were able to help us clear off all those crêpes and we washed it down with some delicious cider – as you would.

Now if you want to join in the fun and make your crêpes at home, here’s a recipe that is simple and foolproof courtesy of our chefs. My secret for extra thin crêpes when you don’t a dedicated crêpes pan (and even if you do), is to pour in your batter (a reasonable amount), swirl it around, and pour out the excess. It works! I kid you not. Give the crêpe time to get nice and crispy and you can easily turn it over with your fingers if you are feeling tough or use a wooden spatula, much better than the rubber ones here.

Enjoy your crêpes anyway you like them – sprinkled with sugar, slathered with Nutella or with a homemade marmalade or both. Go crazy and enjoy but please no rioting in the grocery store aisle over jars of Nutella. Maybe you’d be better off making your own. If you want to use these crêpes for a savory meal, with ham and cheese, for example, eliminate the sugar and the orange zest and the alcohol and presto instant Woman or Man of the year!

Tip: For the batter, you could mix by hand but better yet, combine the ingredients in a blender or use a hand mixer.

For more great recipes browse our site and be sure to subscribe to our newsletter where we’ll be sending you 1-2 new recipes each month. Of course, you can always drop into our schools in Paris or Uzès and snag yourself some expert cooking tips from our professional chefs. Half-day, week-long, expert or novice, we’ve got wonderful French cooking classes for you.

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